Creamy {Baked} Chicken Taquitos

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These taquitos have made their way across the cooking blog world over the past year or so. For whatever reason, I didn't get around to making them until recently and then wondered why I waited so long! They are delicious! I used the recipe posted at Annie's Eats.

The filling is super easy to throw together and can be tweaked to include anything your family likes. You could make them just with beans and cheese, or add other veggies like corn, peppers, and black beans. We liked them so much that we had them two nights in a row! You can always make up a batch and freeze them before baking to make for an easy weeknight meal later.

By the way, Jason recently scored us a smoker through his work incentive program which we've had fun playing with. We actually threw some boneless/skinless chicken breasts on the smoker one afternoon and I used that in this recipe and it was AMAZING. Creamy and smoky. Win-Win!

Creamy {Baked} Chicken Taquitos
3 oz. cream cheese, softened
¼ cup salsa
1 tbsp. freshly squeezed lime juice
1 tsp. chili powder
½ tsp. cumin
½ tsp. onion powder
2 cloves garlic, minced
3 tbsp. chopped cilantro
1-2 green onions, chopped
2 cups shredded cooked chicken
1 cup shredded cheese (I used Monterey Jack)
10-12 6-inch flour tortillas
Cooking spray
Kosher salt

Preheat the oven to 425˚ F. Line a baking sheet with a silicone mat or parchment paper, or spray lightly with cooking spray.


In a large mixing bowl, combine the cream cheese, salsa, lime juice, spices, cilantro, green onions, chicken and shredded cheese. Mix thoroughly until well combined.

Briefly heat the tortillas in the microwave to make them soft enough to roll easily, about 20-30 seconds. Place a tortilla on a work surface. Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla. Roll the tortilla up tightly around the filling. Place seam-side down on a baking sheet. Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet. Spray the tops lightly with cooking spray and sprinkle with a pinch of kosher salt.

(To freeze before baking, transfer the baking sheet to the freezer and chill the assembled taquitos 30-60 minutes. Transfer to a freezer-safe container or plastic bag. To bake from the freezer, simply add a few additional minutes to the original baking time, until the filling is warmed through.)

Bake 15-20 minutes, until crisp and golden brown. Serve with queso, sour cream, or salsa.